INGREDIENTS
- 14 oz can diced tomatoes
- 1/2 tsp ground cumin
- 3 cloves garlic minced
- 1-2 chipotles in adobo sauce
- 1 small onion roughly chopped
- 2/3 cup diced or shredded carrots
- 2 cups chicken broth
- 1 lb chicken breast cut into 1/2” cubes
- 1 cup frozen corn kernels
- 3 Corn tortillas cut into shreds
- Shredded cheese and diced avocado for garnish
INSTRUCTIONS
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Add diced tomatoes, cumin, garlic, chipotles, onion and carrots–in that order–to the blender pitcher and secure the lid.
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Touch PULSE, then touch START. After 3 pulses, touch CANCEL.
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Add broth, chicken and corn to the pitcher and stir to combine, scraping down the sides and bottom of pitcher.
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Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
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When Soup program is complete, use a thermometer to ensure the soup is at least 165 degrees and chicken is cooked through.
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Add tortilla shreds and pulse once to combine.
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Serve hot garnished with cheese and diced avocado.
Source:- Cosorithis